One of my favourite things to cook since I moved out is risotto. It’s creamy and full of flavour. Even though it doesn’t take too much work, it is an impressive recipe to have in your arsenal. The ratio is 1:4, so for 1⁄4 cup of rice you would need 1 cup of stock. I find it works out well if you are serving two people to make 1 cup of rice to 4 cups of stock. This could technically serve two very hungry people or three not overly hungry people. The leftovers are not a problem though. They are delicious breaded and pan fried the next day as patties. You could add 1/8 of your liquid as wine, but it can add a very acidic taste that not everyone finds pleasant. If you are doing a bacon and mushroom risotto, sometimes adding in a little blue cheese if you are a fan is nice too.
The first step is to start your vegetables and bacon going. Slice the mushrooms, and the bacon into small pieces.
For the shallot first cut horizontally three or four times taking care to leave the end attached though so the shallot stays together
Then cut down vertically into about 5mm sections.
Finally cut lengthwise so you land up with minced shallot! It's like magic! You could also do this trick for the garlic.
Begin browning the bacon on a medium to low heat, drain and pat dry well when it is done.
Shred about 2⁄3 of a cup of parmesan for later. Saute the mushrooms, minced shallot and garlic in a little butter.
Once you get the mushrooms and bacon going, toast the rice in a little olive oil, you don’t need a really deep colour, just some little brown bits on the rice to add flavour and start opening up the grains.
Once the rice is toasted add one quarter of your liquid. Cook until it is nearly absorbed.
When you run your spoon through it should slowly creep back into the space left behind. Repeat four times until all liquid is absorbed.
When the rice has absorbed all the liquid add the vegetables, bacon and Parmesan. The parmesan will thicken the sauce a little. Stir to incorporate and enjoy! Easy and delicious. For a vegetarian version, sub the chicken stock for veggie and just add the mushroom mixture forgoing the bacon. Still delicious and both versions are gluten free to my knowledge.
- 1 cup of arborio rice
- 4 cups of chicken stock
- 1 1/2 cups of sliced mushrooms
- 4 slices of chopped bacon
- 1 shallot, minced
- 2 cloves of garlic
- 2/3 cup of grated parmesan cheese
- 1 1/2 tablespoons of butter
- 2 tbablespoons of olive oil
- 1Start the bacon browning in one pan and the mushrooms sauteing with garlic, shallot and butter in another
- 2toast the rice lightly in the olive oil
- 3Incorporate the stock one cup at a time, stirring frequently and making sure liquid is nearly completely absorbed between each addition
- 4When last of the liquid has been absorbed stir in the cheese, bacon, and mushroom mixture. Serve.